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Butternut Squash Lasagna

Comforting Butternut Squash Lasagna, Ready to Serve
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This comforting Butternut Squash Lasagna layers tender roasted squash with a rich béchamel, fresh sage, and savory cheeses, creating a delightful autumnal twist on a classic Italian dish. It’s a perfect hearty meal for any gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 12-15 lasagna noodles (oven-ready or traditional)
  • 15 oz (about 1 3/4 cups) ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh sage, plus extra for garnish
  • 1/2 tsp ground nutmeg, divided
  • 8 oz (about 2 cups) shredded mozzarella cheese
  • For the Béchamel Sauce:
  • 1/2 stick (4 tbsp) unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of ground nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Let cool slightly, then mash roughly with a fork or potato masher.
  2. Prepare béchamel sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in warmed milk until smooth. Bring to a gentle simmer, whisking frequently, until sauce thickens, about 5-7 minutes. Season with a pinch of nutmeg, salt, and pepper to taste. Remove from heat.
  3. In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan, chopped fresh sage, and 1/2 tsp ground nutmeg. Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Mix well.
  4. If using traditional lasagna noodles, cook according to package directions. Drain and rinse with cold water to prevent sticking.
  5. Assemble the lasagna: Spread about 1/2 cup of béchamel sauce on the bottom of a 9×13 inch baking dish. Lay 3-4 lasagna noodles over the sauce.
  6. Spread half of the ricotta mixture evenly over the noodles, then layer with half of the mashed butternut squash. Drizzle with about 1 cup of béchamel sauce and sprinkle with about 1/3 of the mozzarella cheese.
  7. Repeat with another layer of noodles, the remaining ricotta mixture, the remaining mashed butternut squash, another 1 cup of béchamel, and another 1/3 of the mozzarella.
  8. Top with a final layer of noodles, the remaining béchamel sauce, and the last 1/3 of the mozzarella along with a generous sprinkle of extra Parmesan cheese.
  9. Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
  10. Remove foil and bake for another 15-20 minutes, or until bubbly and the top is golden brown. Let stand for 10-15 minutes before serving.

Notes

For an extra touch, garnish with fresh sage leaves or a sprinkle of toasted pumpkin seeds just before serving. This lasagna reheats beautifully, making it excellent for meal prep.

Find it online: https://auntyspices.com/butternut-squash-lasagna/